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Vegetable and lentil curry
Vegetable and lentil curry
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Prep Time:
10 minutes
Cook Time:
17 minutes
Total Time:
27 minutes
Whip up a quick and delicious vegetable and lentil curry for busy nights.
Ingredients:
  • 1 medium red onion, cut into wedges
  • 1 garlic clove, crushed
  • 56.00 gm mild curry paste
  • 1 medium red capsicum, cut into 3cm pieces
  • 300g cauliflower, cut into small florets
  • 150g button mushrooms, quartered
  • 2 baby eggplant, sliced
  • 415g can crushed tomatoes
  • 255.00 gm vegetable liquid stock
  • 150g green beans, trimmed
  • 400g can brown lentils, drained, rinsed
  • Fresh coriander leaves, to serve
  • Plain yoghurt, to serve
  • Steamed rice, to serve
Instructions:
  • In a saucepan over medium-high heat, heat oil until shimmering. Add in onions and garlic, sautéing for 2 to 3 minutes until tender. Stir in curry paste and cook for an additional minute until aromatic.
  • Combine capsicum, cauliflower, mushroom, eggplant, tomato, and stock in a pot. Bring to a gentle boil. Lower the heat to medium and simmer with the lid on for 10 to 12 minutes until the vegetables are tender. Then, add the beans and lentils and cook for an additional 3 minutes until the beans are tender and the lentils are heated through.
  • Garnish with fresh coriander, a dollop of creamy yogurt, and serve alongside fluffy rice.

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